The Best Mexican Shrimp Tostadas Ceviche

As was cooking this shrimp Tostadas recipe, I realized that this dish is all about the contrast of the textures and, colors. Made with mouthwatering shrimp, and soft, ripe avocado, tossed with crunchy radishes and served on a delightful crunchy Tostada base tortilla, this recipe will not disappoint you.

In Mexico and other parts of Latin America Tostada is the Spanish meaning for “toasted.” It is the name of numerous local street cart foods which are toasted or have an ingredient that uses toasted element as the part of the recipes main base preparation. Tostada typically means to a flat or bowl-formed tortilla that is to say crispy fried or toasted.

How to make Gordon Ramsay Shrimp Tostadas

Ultimate Home Cooking guide explains how to make his favorite street food dish delicious shrimp tostada. Now go gather your equipment and let’s start cooking.

Equipment Needed for Shrimp Tostadas Recipe

• Chefs knife
• Cutting board
• 12” Skillet
• 12″ Tongs

1. How to Prepare Shrimp

First, twist off the head, then peel off all the shell and pull off the tail. With the tip of a sharp knife, score the prawn along the back and lift out the black vein. Rinse the prepared shrimp before using it.

2. Marinating the Shrimp for Tostadas

Marinate the shrimp first for 15 minutes add a bit of garlic nice and fine. Don’t know how to thinly slice, just get a little grater. This will grate the garlic nice and fine as well nice Pinch of chili flakes over the prawn garlic in salt pepper and olive oil give that a really nice little mix. Let them marinate.

3. Avocado and Salad Prep

Start prepping on the salad, radishes with tops and tails removed and then add cherry tomatoes halves spring onions sliced with salt to season, then add heat with a few chili peppers sliced thin on an angle.

Cut avocado cut in half, then give that a little twist. So now you just go down, down, and down carefully with your knife turn around, then you take your spoon scoop out the diced avocado.

Cut Baby gem lettuce half then shred freshly, squeezed lime juice and a little drizzle of olive oil. Lime complements this salad wonderfully add roughly chopped coriander and mix, this is the perfect base for Tostada salads.

4. Cooking Shrimp and Toasting Tortilla

Begin cooking the prawns in a very hot pan with a teaspoon of olive oil. Make sure pan is hot enough to give you a sizzle when you put that the first shrimp in the pan. If you don’t hear a sizzle with the first shrimp don’t put the rest in. keep shrimp flat on the pan make sure you add all the marinade in as well. The shrimp will change colorfast, cooking the shrimp quickly in a very hot pan will give the shrimp a much better taste and cook in 2-3 minutes.

Squeeze lime juice over the top of shrimp move shrimp toss and saute. Make sure you use corn tortilla they are more full-bodied than flour, and they also toast up nicely. Place in a hot pan, no oils, in a dry pan so that the corn tortilla crisps on the outside.

5. Construct Tostadas

To construct the Shrimp Tostadas place a generous amount of salad on crisp corn tortilla next add shrimp place with the tails into the center in with of the bigger side of the shrimp facing the outside.

The Best Mexican Shrimp Tostadas Ceviche

4 from 4 votes

Course: AppetizersCuisine: Mexican

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Gordon’s Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.

Ingredients

• 14.11 oz raw king prawns/shrimp peeled and deveined

• 2 garlic cloves peeled and finely sliced

• 1 tsp chili flakes or to taste olive oil

• 1 2 ripe avocados depending on size, peeled, stoned and diced

• 4 Spring onions trimmed and finely chopped

• 1 Red chili seeded and finely sliced

• 8 12 radishes trimmed and quartered

• 8 12 cherry tomatoes halved

• Juice of 1 lime

• 2 baby gem lettuces shredded\Small bunch of coriander chopped

• 4 corn flour tortillas

• Sea salt and freshly ground black pepper

Directions

• Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
• Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
• Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
• Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
• Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

Recipe Video

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

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